Smoked Meatloaf Recipe

This Bacon-Wrapped Smoked Meatloaf Recipe is the dinner entree you've been missing your entire life. You only need a handful of ingredients for the best meatloaf you have ever tasted.

I have never really been a meatloaf fan. My mom used to make a traditional meatloaf recipe in a loaf pan in the oven. I remember it being dry (Sorry, Mom!). That's never a good sign.

But what makes a good meatloaf? It has to have well-seasoned and tenderly cooked meat. Cover it in bacon so that the fat slowly bastes it as it cooks. Smoking the meatloaf adds incredible flavor and makes it easier to monitor the internal temperature so it stays juicy.

This turns classic meatloaf from a dinner you cringe at into pure comfort food that both adults and kids will ask for again and again.

Before You Get Started

• Use thick-cut bacon if possible. Thin bacon can shrink too much before the meatloaf finishes cooking.
• Don’t overwork the meatloaf mixture, or the meatloaf can turn dense and tough.
• A meat thermometer is the best way to keep the meatloaf juicy. Pull it around 150°F and let it rest before slicing.
• Place the meatloaf directly on a wire rack or cooling rack if possible, so the smoke can circulate around the entire loaf.
• Let the smoked meatloaf rest for at least 15 minutes before slicing so the juices stay inside the meat.

Ingredients

• Ground Beef - We like ground beef in this recipe, but you can use ground sirloin, ground chuck, ground turkey, or even ground chicken if you prefer. Combining beef with venison or ground Italian sausage is another good choice.
• Thick-Cut Bacon - Bacon is the star of the show when you wrap a whole meatloaf in it. Use good-quality bacon, so it really stands out in flavor.
• Cheddar Cheese - Cut the cheddar into medium cubes so you still get pockets of melted cheese in each slice.
• Dried Minced Onion - This is a time saver, but you can use fresh diced onion if you prefer.
• Garlic Powder - Gives the meat a nice flavor. We really like using roasted garlic powder instead of the regular garlic powder.
• Kosher Salt - A good rule of thumb is to use one teaspoon for every pound of meat. We use a little less in this since the bacon and cheese are naturally salty.
• Wood Chips or Pellets - Not really an ingredient, but definitely a necessary part of the recipe. We use a combination of cherry wood, apple, and hickory. Mesquite is another good choice.

See quantities in the recipe card.

How to Make Smoked Meatloaf

First Step: Put your ground beef into a large mixing bowl and season well. Work the beef with your hands to make sure the seasoning gets thoroughly incorporated into the meat.

Second Step: I like medium cubes of cheddar, so you still get bites of melted cheese throughout the meatloaf. Push the cubes into the center of the loaf so the cheese doesn’t melt out while smoking.

Third Step: Remove the meat from the large bowl and shape the meat mixture into a loaf shape on a baking sheet. Cover with bacon. You can do a fancy bacon weave or just lay each slice on top of the meatloaf.

Step Four: Once the loaf is covered with bacon, place it on the wire rack of the preheated smoker. You will want to smoke this meatloaf between 250°F and 275°F on your smoker or pellet grill.

If your thermometer has a meat probe, insert it now. We are going to cook this to an internal temperature of about 150°F. Cook time will be about 2 hours for the meatloaf. Let it rest for 15 minutes and then serve with barbecue sauce.

Storage

Store any leftovers in an airtight container in the fridge. They will last 3-4 days in the refrigerator. Reheat in the microwave, the oven, or put back on the grill.

Meatloaf can also be frozen. I prefer to wrap individual slices in plastic wrap, place them into a gallon storage bag, and then put them in the freezer. They last 2-3 months. This is a great way to meal prep for fast lunches.

Variations

• Jalapeno Popper - Mix in some sliced jalapenos and then serve with a simple cream cheese sauce by mixing softened cream cheese with a little butter and cream.
• Mushroom Swiss - Mix in lightly sauteed mushrooms and onions, and cubes of Swiss cheese in place of the cheddar cheese inside the bacon-wrapped smoked meatloaf.
• Barbecue - Glaze the meatloaf with some hickory brown sugar BBQ sauce or Hot Honey BBQ Sauce right before it comes off the pellet smoker. We love BBQ glaze on meatloaf. Or you can mix your favorite BBQ rub into the ground beef.
• Classic - Make a meatloaf like your mom with some ketchup, Worcestershire sauce, black pepper, and bread crumbs (but switch those Italian breadcrumbs for panko breadcrumbs).
• Spices & Herbs - You can definitely switch up the spices and herbs. Add some parsley for a bit of color, or add smoked paprika for extra smoky flavor.

Common Questions

Do I need Breadcrumbs?

You can absolutely make meatloaf without any bread crumbs or even eggs. The ground meat will hold together as it cooks the same way a burger does.

How to Serve Smoked Meatloaf

You can just slice this meatloaf and serve it. It has a ton of flavor, and the textures are fantastic. A crusty bacon exterior with a juicy and cheesy interior. If you want to add a little more flavor, you can serve this with your favorite BBQ sauce.

Another option is to slice it and treat it as a burger. Serve it on a bun with your favorite burger toppings as well. This meatloaf is very versatile.

What Sides go with Meatloaf?

We normally serve this with a green vegetable like broccoli or green beans plus a starch like mashed potatoes, baked potatoes, or french fries.

 

Recipe

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Originally Published August 5, 2021. Revised and Republished May 21, 2026.